This recipe comes from my friend Chef Anne McAllister. Anne works as a private chef for a family and has been with them forever. Anne is exactly the person you’d want working for you if you could afford a private chef. She’s a terrific cook and a lovely person, and she has that remarkable ability to be vital and charming and effervescent one moment, and seriously, studiously quiet the next, and she knows exactly when she should be one or the other. I love her sensibility in the kitchen. Her food is elegantly simple. It’s direct and bursting with flavor, but not fussy or overdone. When I grow up, I plan to be just like Anne. Until then, I intend to beg, borrow or steal more of her recipes. Over the coming weeks I’m going to post a number of them. Here’s the first one – her Green Goddess Dip. Put it in a white serving dish to set off the sublime green color, cut up some fresh veggies and consume. I’d ask you to save me some, but I know you won’t.
Green Goddess Dip (1 1/2 cups)
- 2 ripe avocados, halved, pitted and peeled
- ¼ cup fresh chives
- ¼ cup fresh basil
- 2 tablespoons fresh tarragon (some people think tarragon is a very strong flavor – feel free to cut this in half if you wish)
- 2 tablespoons good quality white wine vinegar, or lemon juice
- ¾ cup Greek yogurt (2%) or REAL sour cream (I’m partial to the version with sour cream, but my husband likes it better with yogurt – oy…)
- salt and pepper to taste
You have to love recipes that are as complicated and demanding as this one: Place all ingredients in a blender and puree until smooth.